Ingredients
¼ cup SIDS RASPBERRY VINEGAR
2 tbsp soy sauce
¼ cup gochujang (Korean hot pepper paste)
3 tbsp minced garlic
3 tbsp minced fresh ginger root
1 tbsp red pepper flakes to taste
½ tsp SIDS SALT & PEPPER
3 tbsp white sugar
3 spring onions, cut in 2 cm pieces
½ onion, cut in 5 mm thick rings
1 kg pork loin, cut in 5 mm slices
¼ cup rice bran oil
Directions
Stir together SIDS RASPBERRY VINEGAR, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, SIDS SALT & PEPPER, sugar, spring onions and onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, seal and marinate in the refrigerator overnight. Shake occasionally.
Heat the oil in a large skillet over medium-high heat. Add the pork slices in batches and cook until no longer pink in the center but lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat as the spicy fumes will hurt your nose!
